Saturday, 20 September 2014

" In Yiddish, gefilte means “stuffed.” As a
traditional Passover dish, gefilte fish was a ground whitefish preparation that
was stuffed into a whole fish and baked. Over the years the dish morphed: The whole
fish was eliminated and the whitefish stuffing was shaped into individual ovals
and gently cooked in homemade fish stock. Our version brightens the fish
quenelles with lemon zest and juice, and shortens the cooking time by using
high quality store-bought fish stock. Serve the gefilte fish with Beet
Horseradish or Dill-Horseradish Mayo In Yiddish, gefilte means
“stuffed.” As a traditional Passover dish, gefilte fish was a ground whitefish
preparation that was stuffed into a whole fish and baked. Over the years the
dish morphed: The whole fish was eliminated and the whitefish stuffing was
shaped into individual ovals and gently cooked in homemade fish stock. Our
version brightens the fish quenelles with lemon zest and juice, and shortens
the cooking time by using high quality store-bought fish stock. Serve the
gefilte fish with Beet
Horseradish or Dill-Horseradish Mayo.

Place the fish stock in a large, wide stockpot and bring to
a simmer over medium heat. Reduce the heat to medium low and maintain a low
simmer.

Place the onion, carrot, and parsnip in a food processor
fitted with a blade attachment. Process until the vegetables are very finely
chopped, stopping to scrape down the sides of the bowl as needed, about 1
minute total. Transfer to a large bowl and set aside.

Cut the fish into 1-1/2-inch pieces. Place half of it in the
food processor and process until a ball has formed, about 30 seconds.Transfer the
ball to the bowl with the vegetables and repeat with the remaining fish.

Sprinkle the fish mixture and vegetables with the matzo
meal. Add the eggs, lemon zest, lemon juice, and measured salt and pepper.
Using clean hands, mix until combined (don’t squeeze or overwork). To taste for
seasoning, form a small patty and poach it in the fish stock until firm and
cooked through. Taste the patty and add more salt and pepper to the fish
mixture as needed. Repeat the seasoning test as needed.

Using wet hands and a 1/4-cup measure, form the fish mixture
into 3-inch-long ovals.Place on a baking sheet.

Gently place the ovals in the simmering stock.Cover with a
tightfitting lid and simmer until firm and cooked through, about 10 minutes.
Using a slotted spoon, carefully remove the ovals from the stock and transfer
to a clean baking sheet to cool.

Pour the stock through a fine-mesh strainer set over a large
heatproof bowl, discarding the solids. Allow the stock to cool to room
temperature.

Meanwhile, place the cooled gefilte fish in a large
container with a tightfitting lid and refrigerate. When the stock is cool, pour
it into the container with the gefilte fish, making sure they are submerged.
Cover and refrigerate at least 1 hour and up to overnight.

To serve, use a slotted spoon to transfer the gefilte fish
from the stock to a serving platter. Serve with beet horseradish or
dill-horseradish mayonnaise, if using.